Zesty Orange Creamsicle Ice Cream Cake Recipe

Begin by preheating your oven to 350°F (175°C) and greasing a springform pan.
In a mixing bowl, combine the all-purpose flour, sugar, and baking powder for the cake layer.
Add the softened butter to the dry ingredients and mix until crumbly.
In a separate bowl, whisk together the egg whites, vanilla extract, sour cream, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
In a small bowl, dissolve the orange JELLO powder in hot water and fold it into the cake batter.
Pour the batter into the prepared springform pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, then remove the dome from the top using a knife.
Use a fork to poke holes all over the surface of the cake.
Dissolve the remaining orange JELLO powder in hot water and spread it evenly over the cake. Allow the JELLO to set.
For the ice cream layers, beat the softened cream cheese and sugar together until smooth.
Gradually add the milk and continue to beat until well incorporated.
Gently fold in the Cool Whip until the mixture is creamy and smooth.
Divide the cream cheese mixture in half. Mix one half with the remaining orange JELLO powder and the other half with vanilla extract.
Once the JELLO on the cake has set, assemble the cake in the springform pan by layering the cake, followed by the vanilla ice cream, and then the orange ice cream.
Smooth the top with a spatula and freeze the cake for 6-8 hours, or until completely set.
Once the cake is frozen, remove it from the springform pan and ice it with Cool Whip.
Decorate the top of the cake with orange candy slices and, if desired, add a few drops of orange gel icing for color.
Slice and serve this delightful Orange Creamsicle Ice Cream Cake to enjoy a burst of citrusy sweetness with every bite!

Prep Time: 25 mins Cook Time: 18 mins Total Time: 43 mins + Freezing Yield: 12-14 slices Calories: 401 per slice